Flicking through the latest Good Housekeeping magazine (my mother’s, might I add), I found a delicious looking recipe for Chocolate, Banana and Pecan Flapjacks. With nearly 500g of sugar in total, 456kcal a slice and a double cream-based chocolate frosting, I was a bit put-off by their sheer, unhealthy decadence!
So, I took on the challenge of “healthifying” them, if you will. They are not sugar-free, but…everything in moderation!
The original recipe is not yet available on the website, but it’s in the magazine. My adaptation is as follows:
- 50g sunflower spread (I use Pure, which has no added Buttermilk so dairy-free) (could also use coconut oil instead)
- 50g golden syrup (a bit of the sugar stuff, in moderation)
- 1 generous tablespoon of smooth peanut butter (a fab, sticky solution to using less sugar)
- 150g dark chocolate (anti-oxidant)
- 30g chopped pecans (good fats, vitamins and protein)
- 2 ripe bananas, mashed (lovely potassium)
- 200g jumbo oats (adds a nice texture)
- 50g normal oats
- 30g ground almonds (optional, for some skin-loving vitamin E!)
- 30g mixed seeds – pumpkin seeds work especially well (good for fibre)
- 1 tablespoon of chia seeds (optional)
- Grease a 20cm tin and preheat the oven to 150 fan.
- Melt the butter, golden syrup and PB together
- Add the mashed bananas
- Add the pecans, seeds and ground almonds
- Melt the chocolate (best done using a bain-marie)
- Stir it into the rest of the mixture
- Add the oats
- Combine thoroughly
- Bake for 20-30 mins, more or less depending on the texture you prefer
- Cut and enjoy! (I’m planning this as a snack to take to work)